Wednesday, July 2, 2014

If you're looking for healthier food that isn't boring, try Stamp Proper Foods that's recently opened in Los Feliz. Owner and Chef Catherine Baker was a model for 20 years before opening Stamp Proper with partner David Beckwith. Said partner is actually also Catherine's fiance, who apparently had lost a lot of weight since they started dating and loved the food so much he thinks she should open a restaurant.

Sure, as with healthy restaurants, there are lentils, gluten free baked goods, smoothies/juices, and all that. But what I like about Stamp Proper Foods is Catherine's twists on all of these.

Wednesday, April 9, 2014

Bigfoot Lodge in Los Feliz didn't really have a craft cocktail menu - until now. Only for this bar, the 1933 Group has tapped Aidan Demarest and Marcos Tello's consulting company, Liquid Assets, to redesign the cocktail and whisky selection. Keeping in the theme, they've decided to go all Western for the whisky list - everything comes from west of the Mississippi.

Photo credit: Bigfoot Lodge

All cocktails are $11 and here are a sampling of them:
On Top of Old Smokey made Bainbridge organic whiskey out of Washington, honey, citrus juices, and "forest fire" which is a sprig or rosemary which they burnt upon serving, giving out a lovely aroma

Monday, February 17, 2014

The list you always need to remember is the list of late night eateries. Better yet, 24 hour ones! If you're in Los Feliz and looking for a late night diner, look no further than Fred 62, which is open 24 hours and serves much better and much more interesting food than your typical diners.

Although I'm usually skeptical about ordering something like this at a diner, the manager told us this is what he eats all the time, so we tried it. Indeed, it was a very comforting, if a little spicy, bowl of noodle soup with fresh vegetables and tons of great flavors.

Not all of Fred 62's menu is available 24 hours but lucky for you, the Noo Deli is. Fred 62's version of Farm to Table is a play of TV dinners, with menu items called The Partridge Family, The Lisa Simpson, etc. The TV dinners are available from 5-10pm daily.

Sunday, February 2, 2014

Ben Scott used to bartend part time before going corporate, but he soon hated the corporate life and returned behind the bar. He's been working at Messhall Kitchen since they opened. Now that Erik Lund has moved on to Republique, Ben heads the bar program at Messhall Kitchen.

Ben has a thing for American single malts and he's built quite the collection at Messhall. Japanese whiskies are huge right now but they're hard to get, so he thinks American single malts will be the next big thing. Having tasted a lot of them, Ben says that California single malts tend be chocolatey, and I found this was certainly the case with Ouroboros from Lost Spirits.

Compared to the Montana or Texas whiskies, St. George's (also from California) was the mildest. He's also got his hands of some Exclusive Malts bottle. A 30 year old scotch? Don't mind if I do.

Other than the single malts, don't miss the cocktails as Ben has made some interesting additions! The Paris, Texas is a riff on a Champs Elysees made with Balcones Rumble, chartreuse, lemon ($12)

What is Balcones Rumble? It's a liquor made with honey, turbinado sugar, and dates. Balcones wanted to make a peaty whisky but peat was too expensive to make an affordable bottle. Well, what is there plenty of in Texas? Texas shrub!

Not only did that give it the smokiness they wanted, now they have something that is exclusively Texan.

For a surprise, try Vinny the Chin. The recipe of 2 oz Cynar, 1 oz rye, and a half spoon Amaro Nonino sounds like it would be a bitter drink, but Ben had learnt a trick. He stirs a lemon peel in the drink and the oil from the lemon brings it out from a tight drink to one that is sweet, while still tasting of celery, without using any sweetener.

I got a little taste of the Rich Man's Old Fashioned (125th anniversary Four Roses bourbon, sugar, bitters - $30).

If you need a little something to soak up the alcohol, you can't go wrong with the Pig & Pickles (crispy pork belly and house pickles, remoulade, $8) which is certainly one of the best fried pickles I've tried (granted I haven't tried that many).

You can come to Messhall Kitchen for many reasons, like $15 burger and bourbon (or beer) on Mondays or $1 oysters on Tuesdays or all night happy hour on Throwback Thursdays, but next time, also stay to try the great cocktails and the impressive collection of single malts!

Tuesday, February 12, 2013

They got me with the promise of a 30-ft elephant. I don't know how Big Bar (which is really not big) is going to fit a 30-ft elephant and a whole party underneath it, but this I have got to see. Everything else sounds much better than an overpriced prix fixe dinner somewhere, anyway.

So, on February 14, head over to Big Bar in Los Feliz for: Henna, eye ball reader (what?), photobooth, and a custom gin and tonic bar.

They will also be offering bites like samosas, kabobs, and a special "far east" inspired cocktail menu ($10 each):

Erik Lund has come up with a fun, solid cocktail menu. Can we judge a cocktail by its name? Either way I just had to try The Hallucinogenic Whimsies of Banana Man (Campo de Encanto pisco, absinthe, banana, lime, orgeat, Peychaud's - $11), the first whiff of which definitely screams "banana"

Sunday, September 9, 2012

It's September but it still sure is warm. That means you still have time to head over to the Big Bar in Los Feliz for their midsummer cocktails, designed to be the perfect patio drinks! Big Bar is part of the Alcove Cafe and Bakery and yes, they have a beautiful patio that you can sip them in, although we enjoy sitting at the bar watching Dan Long and his bartenders do their work.

A few weeks ago I made my first visit to Big Bar and tasted through the midsummer cocktail menu. Here are some highlights from the menu:

I loved the Gin and Tonic cocktail.
This was obviously not your usual gin and tonic, as you can see it's served up. The cocktail was made with Beefeater gin, quinquina, lime, bergamot, kaffir lime spray. the quinquina gave it that "tonic" flavor. You can also smell the kaffir lime as he is serving it to you.

The next one may be my favorite find that night. I can sip this one all night!
The Picon Punch is made with Amaro Montenegro, Pierre Ferrand 1840, lemon, grenadine, orange bitters

The Picon Punch is a traditional Basque after dinner drink. Traditionally it is made with Picon but that's not available in its original form anymore so they tried to find a substitute with similar flavors. The base is Amaro so it had strong herbal flavors, but if you like that flavor profile you will love this. I thought it was really perfect to calm your tummy after dinner.

Of course, you have to try a cocktail named Most Interesting Cocktail in the World, made with Vida mezcal, lime, cinnamon syrup, Miracle Mile chocolate-chili bitters, cayenne peppers